By Chelsea Sugar25 servings
Prep time 10 mins
Cooking time 15 mins
2 Cups Plain Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 Tablespoons Chelsea White Sugar
¾ - 1 Cup of Milk
70-g Butter - Melted
⅓ Cup Chelsea Soft Brown Sugar - Packed
1 Tablespoon Cinnamon
1 Cup Chelsea Icing Sugar
½ teaspoon Vanilla
1-3 Tablespoons Water
Preheat Oven to 200C
Line a Roasting Dish or Baking Tray with cooking spray and baking paper and set aside
Sift flour, baking powder, salt and Chelsea White Sugar into a medium bowl.
Add cold butter – cut into smallish pieces.
Using your fingers rub the butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there.
Add almost all the milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining milk, stir in quickly, but be careful not to overstir (some say use a knife to "cut" in the milk)
Tip the dough onto a floured board or bench. Knead and fold 8 – 10 times, sprinkling flour as required.
Then roll out to a square about 30 x 30cm (12in)
Melt butter in a small bowl
Add to this the Chelsea Soft Brown Sugar and cinnamon and mix well. Using a pastry brush or knife spread the butter & sugar mixture over the dough, leaving a small edge all the way around (alternatively brush the butter and add the combined sugar & cinnamon to it dry).
Roll carefully and tightly, and seal the edge with a little of the left over mixture.
Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the prepared dish.
Bake for 10-15 minutes until golden brown and remove from the oven.
While cooking prepare the glaze.
In a medium bowl, add the sifted Chelsea Icing Sugar and vanilla.
Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency.
Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels back and forward until you have evenly covered them.
Serve still slightly warm.